---
title: Cumin Chimichurri Skirt Steak
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/cumin-chimichurri-skirt-steak-59669c27c9fd0806f55fa912
servings: 4
prep time: 15 minutes
cook time: 30 minutes
time required: 45 minutes
difficulty: Easy
allergens: []
tags:
  - Gluten Free
  - Spicy
rating: 4.0
rating_count: 1500
source_chef: Sara Heilman
review_highlights:
  - theme: Flavor
    text: The cumin chimichurri adds a bright, herby kick to the rich skirt steak
  - theme: Balance
    text: The charred corn and avocado salad provides a perfect fresh contrast
image: "https://images.recipes.furrysalamander.com/cumin-chimichurri-skirt-steak.avif"
---

Wash and dry all produce. Preheat oven to 425°F. Peel @sweet potatoes{2%lbs}, then cut into ½-inch cubes. Cut @corn on the cob{2%cobs} kernels from cob. Halve and peel @red onion{1%unit}, then cut into ⅓-inch-thick slices. Mince 1 clove @garlic{4%cloves}. Mince @chili pepper{1%unit}, removing ribs and seeds for less heat. Finely chop @cilantro{2%cups}. Halve @lemon{1%unit} and @lime{1%unit}. Halve @heirloom grape tomatoes{1%cup}.

Toss sweet potatoes on a #baking sheet{} with a drizzle of @vegetable oil{1%tbsp} and a large pinch of @salt{to taste%unit} and @pepper{to taste%unit}. Roast until browned and slightly crispy, ~{20%minutes} to ~{25%minutes}, tossing halfway through.

Set aside 1 tbsp cilantro for garnish, then combine remaining cilantro, @cumin{½%tsp}, @olive oil{3%tbsp}, a pinch of minced garlic and chili pepper (to taste), and a squeeze of lemon in a #small bowl{}. Season generously with salt, pepper, and more garlic and lemon (to taste).

Toss red onion on another #baking sheet{} with a drizzle of vegetable oil and a pinch of salt and pepper. Roast in oven until just starting to soften, about ~{5%minutes}, then add corn on the cob kernels to same sheet. Return to oven and continue roasting until both are just beginning to char, about ~{7%minutes} more.

Heat a drizzle of vegetable oil in a #large pan{} over medium-high heat. Season @skirt steak{1½%lbs} all over with salt and pepper. Add to pan and cook to desired doneness, ~{2%minutes} to ~{4%minutes} per side. Remove from pan and let rest ~{5%minutes} before thinly slicing against the grain.

Halve, pit, and peel @avocado{1%unit}, then cut into cubes. Add to a #medium bowl{} along with corn on the cob kernels, red onion, sweet potatoes, heirloom grape tomatoes, reserved cilantro, a squeeze of lime, and any remaining chili pepper (to taste). Season with salt and pepper. Divide salad and sliced skirt steak between plates. Drizzle with chimichurri and serve.